Beyond the North Wind
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About This Book
"100 traditional yet surprisingly modern recipes from the far northern corners of Russia, featuring ingredients and dishes that young Russians are rediscovering as part of their heritage. Russian cookbooks tend to focus on the food that was imported from France in the nineteenth century or the impoverished food of the Soviet era. Beyond the North Wind explores the true heart of Russian food, a cuisine that celebrates whole grains, preserved and fermented foods, and straightforward but robust flavors. Recipes for a dazzling array of pickles and preserves, infused vodkas, homemade dairy products such as farmers cheese and cultured butter, puff pastry hand pies stuffed with mushrooms and fish, and seasonal vegetable soups showcase Russian foods that are organic and honest--many of them old dishes that feel new again in their elegant minimalism. Despite the country's harsh climate, this surprisingly sophisticated cuisine has an incredible depth of flavor to offer in dishes like Braised Cod with Horseradish, Roast Lamb with Kasha, Black Currant Cheesecake, and so many more. This home-style cookbook with a strong sense of place and knack for storytelling brings to life a rarely seen portrait of Russia, its people, and its palate--with 100 recipes, gorgeous photography, and essays on the little-known culinary history of this fascinating and wild part of the world"--
Russian cookbooks tend to focus on the food that was imported from France in the nineteenth century or the impoverished food of the Soviet era. Goldstein has compiled traditional yet surprisingly modern recipes from the far northern corners of Russia. They feature ingredients and dishes that young Russians are rediscovering as part of their heritage. Some feature foods that are organic and honest, or old dishes that feel new again in their elegant minimalism. The anecdotes bring to life a rarely seen portrait of Russia, its people, and its palate, with essays on the little-known culinary history of this wild part of the world. -- adapted from publisher info
Russian cookbooks tend to focus on the food that was imported from France in the nineteenth century or the impoverished food of the Soviet era. Goldstein has compiled traditional yet surprisingly modern recipes from the far northern corners of Russia. They feature ingredients and dishes that young Russians are rediscovering as part of their heritage. Some feature foods that are organic and honest, or old dishes that feel new again in their elegant minimalism. The anecdotes bring to life a rarely seen portrait of Russia, its people, and its palate, with essays on the little-known culinary history of this wild part of the world. -- adapted from publisher info
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